1½ pounds skinless boneless chicken thighs, cut into bite-sized chunks

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon sweet paprika

½ teaspoon curry powder

1 tablespoon Greek yogurt

3 tablespoons vegetable oil

3 tablespoons butter, divided

6 garlic cloves, minced

1 medium onion, diced

1 (15-ounce) can tomato sauce

1 teaspoon sugar

½ teaspoon black pepper

2 cups heavy cream

½ teaspoon cayenne pepper (optional, for heat)

1 teaspoon garam masala

½ teaspoon curry powder

¼ cup freshly chopped parsley (optional, for garnish)

Naan bread and steamed rice, for serving

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In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and marinate for at least 15 minutes.
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes until golden brown and cooked through. Remove the chicken and set aside.
Reduce heat to medium, add 1 tablespoon of butter to the skillet, and scrape any browned bits. Add the garlic, onion, and a pinch of salt. Sauté until the onion is translucent.
Stir in the tomato sauce and sugar. Simmer for 2-3 minutes, then return the chicken to the skillet. Mix well and pour in the heavy cream.
Add cayenne pepper, garam masala, curry powder, and black pepper. Simmer on low heat for 10 minutes, adjusting seasoning to taste.
Stir in the remaining 2 tablespoons of butter and let it melt for a silky finish. Garnish with chopped parsley.
Serve with naan bread and steamed rice. Enjoy!